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Uzbek pilaf » Culinary recipes with photos. home cuisine

1) Cut the mutton or pork into small pieces and fry in a cast-iron cauldron in very hot fat (vegetable oil), then add the onion cut into half rings, then the carrot cut into strips and fry together with the mutton.

2) Then cover the lamb with water, add salt and pepper to taste and bring to a boil.

3) Wash the rice thoroughly, draining the water 3-4 times, put it in a cauldron with meat and flatten it.

4) When the water boils, make several indentations on the surface of the rice (to the bottom of the cauldron); so that the pilaf does not burn, pour 1-2 tablespoons of water into the depression, then close the cauldron tightly with a lid and leave it for 30 minutes on very low heat.

5) when serving, put the pilaf on a plate in the form of a slide, place pieces of lamb (pork) on top and sprinkle with onions (if desired)

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